Keep it Cool
Tuscan Kale Salad with Truffle Honey, Pecorino, and Pine Nuts
This kale ribbon salad holds up beautifully in the summer heat but remains a favorite in the colder months when served alongside a butternut squash risotto or a hearty winter short rib stew with polenta. One of the few dressed green salads that are just as wonderful the next day, Tuscan kale is a deep blue-green, tender brassica suited to eating raw. Pair with toasted pignoli, strong, tangy Ewe's milk Pecorino Romano, earthy tasting black truffle honey and finish with a squeeze of lemon to activate the salivary glands--visions of silvery olive groves, medieval villages perched on hilltops, and fields of sunflowers may momentarily transport you to the sun-kissed rolling hills of Tuscany regardless of the season.
There is no love sincerer than the love of food